Home Cheese Making: Recipes for 75 Homemade Cheeses by Ricki Carroll

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  • Fromage blanc

    • fprincess on January 12, 2011

      This was very easy to do. Before draining it was smooth. After draining curds formed and it became similar to cottage cheese. A smooth fromage blanc texture can then be recreated after draining by whipping in a blender.

  • French-style cream cheese

    • fprincess on December 20, 2011

      I ended up with a failure. The curd was too thin and I lost the product. I suspect that my cheesecloth was at fault so I will have to try this recipe again.

  • Whole-milk ricotta

    • fprincess on April 11, 2011

      This is easy and works everytime!

    • twoyolks on March 31, 2020

      I made this with organic whole milk from a grocery store. The recipe worked but the ricotta was quite bland, probably from using mediocre milk.

  • Whole goat's-milk ricotta

    • fprincess on April 11, 2011

      I felt it was a little dry and the goat cheese taste was subtle. I prefer cow-milk ricotta.

  • Crème fraîche

    • fprincess on August 02, 2011

      Good flavor, a little on the mild side. A little watery for my first attempt but nice thick product for the second attempt. Very easy to make.

  • Ricotta pancakes with banana pecan syrup

    • fprincess on September 03, 2011

      I made these pancakes using the Alton Brown pancake mix for the dry ingredients, and homemade whole-milk ricotta using the recipe from the same book. The pancakes are very airy and you can taste the ricotta. They are delicious.

  • Ricotta salata

    • fprincess on April 07, 2011

      And the verdict after 4 weeks of attempted drying... the recipe did not work, the cheese never dried and started to get moldy. How sad.

  • Mashed sweet potatoes

    • fprincess on October 22, 2015

      Nothing much to it but the touch of ginger is nice! Picture: http://forums.egullet.org/topic/144209-dinner-2013-part-1/?p=1908040

  • 30-minute mozzarella

    • AmyR on May 21, 2011

      Organic Valley brand milk did not set up right (must be ultra-pasteurized). Tried a different brand and the recipe worked flawlessly.

  • Nonfat potato salad

    • bwehner on September 02, 2014

      I used full fat yoghurt. It was perfect

  • Farmhouse cheddar

    • bwehner on November 25, 2012

      My first hard cheese. Easy to make. I aged it for four months. Has a nice flavor, but fairly mild. Good in cooking or on crackers with fig relish or citrus marmalade.

  • Yogurt muffins

    • akivajackie on August 09, 2015

      Was able to get a full dozen muffins.

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